Flourless Chocolate Cake
Valentine’s Day comes to us at the most opportune time of the year. January’s run seems longer than the average month and I feel myself pining for a break. Alas, the day of love approaches and I only have to think of doilies, chocolates, and cupids arrows and I don't even recollect that there was a month before February.
I have always been a romantic, which is perhaps why books and travel have always been personal pursuits, but there’s no greater romantic pursuit than baking . I contest, that baking is the most romantic of them all. Butter, sugar, eggs now that is love’s great recipe. It will always hold true that the simplest gestures are the most romantic. This flourless chocolate cake is as simple as they come, but made with loving concentration and beautiful ingredients this is surely the personification of budding hearts, chance encounters, and true love.
There are many recipes for Flourless Chocolate Cake, but I prefer the slimmed down approach of this one. Ne need to separate eggs or whip the whites. Most of the work is done by hand with a trusty old whisk, cutting kitchen clutter down considerably. I happen to love crème fraîche, but if it’s too hard to find or too much of a splurge, sour cream works well here. I’ve often made this cake for company, usually spurred on by bare cupboards and a lack of time. It’s unbelievably warm reception from guests always leaves me wondering why it wasn’t plan-A all along. A definite winner - enough to please a small crowd or please the one you love most.
Be Sweet &
see you soon,
Geri
Flourless Chocolate Cake
serves 10
Ingredients
1 C. (8 ounces) salted butter, cut into pieces
1/4 C. unsweetened cocoa powder
1 1/4 C. heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs
1 C. sugar
1/2 C. crème fraîche or sour cream
1/4 C. powdered sugar, plus more for dusting
Directions
Preheat oven to 350°F. Butter a 9-inch springform pan and dust with cocoa powder.
In a medium saucepan, heat the butter with 1/4 C. of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
Transfer the batter to the prepared pan and bake until puffed and set, 35-40 minutes. Let cool in the pan for 1 hour. Run a knife along the edge before unmolding.
Using an electric mixer, beat the remaining 1 C. of heavy cream with the crème fraîche and powdered sugar until soft peaks form. Dust the cake with powdered sugar and serve with whipped cream.
